Sławińska Aneta, Fornal Emilia, Radzki Wojciech, Skrzypczak Katarzyna, Zalewska-Korona Marta, Michalak-Majewska Monika, Parfieniuk Ewa, Stachniuk Anna
Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Laboratory of Separation and Spectroscopic Method Applications, Center for Interdisciplinary Research, The John Paul II Catholic University of Lublin, Konstantynow 1F, 20-708 Lublin, Poland.
Food Chem. 2016 May 15;199:203-9. doi: 10.1016/j.foodchem.2015.11.131. Epub 2015 Nov 30.
The main objective of this work was to determine the stability of vitamin D2 in dried mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes during storage, as well as to examine the possibility of inducing vitamin D2 production in dried mushrooms by UVB irradiation. After 1.5 year storage of dried mushrooms, the level of vitamin D2 in button mushrooms was found to be 6.90 μg/g dw, which is a 48.32% of initial level of vitamin D2. In the case of dried oyster and shiitake mushrooms there was a decrease to the level of 66.90% and 68.40%, respectively. It was determined that dried mushrooms can produce ergocalciferol under UVB irradiation. The highest content of vitamin D2 was observed in A. bisporus. Freeze-dried A. bisporus contained from 42.08 to 119.21 μg/g dw and hot-air dried mushrooms contained from 21.51 to 81.17 μg/g dw vitamin D2.
这项工作的主要目的是确定双孢蘑菇、平菇和香菇干品在储存期间维生素D2的稳定性，以及研究通过紫外线B（UVB）照射诱导干蘑菇产生维生素D2的可能性。干蘑菇储存1.5年后，发现双孢蘑菇中维生素D2的含量为6.90μg/g干重，这是维生素D2初始水平的48.32%。对于干平菇和干香菇，其含量分别降至初始水平的66.90%和68.40%。已确定干蘑菇在UVB照射下可产生麦角钙化醇。在双孢蘑菇中观察到维生素D2的含量最高。冻干双孢蘑菇中维生素D2的含量为42.08至119.21μg/g干重，热风干燥蘑菇中维生素D2的含量为21.51至81.17μg/g干重。
